A delicious and hearty vegetarian pot pie with a Tex-Mex twist, perfect for a comforting meal.
Prepare the beans by soaking and cooking them until tender.
Soaking beans overnight reduces cooking time and enhances digestibility.
Sauté the onion and carrot in a skillet over medium heat until softened.
Adding a pinch of salt while sautéing helps draw out the vegetables' natural sweetness.
Lightly oil the slow cooker and transfer the sautéed vegetables into it.
Use a paper towel to evenly spread the oil inside the slow cooker.
Add the bell pepper, garlic, corn, beans, jalapeño, tamari, cilantro, and stock to the slow cooker.
Stir the mixture well to ensure even distribution of flavors.
Cook on low for 5 hours.
Avoid lifting the lid during cooking to maintain consistent temperature.
Mix the cornmeal, flour, baking powder, and baking soda in a bowl. Add milk and oil, stirring until just combined.
Do not overmix the batter to keep the topping light and fluffy.
Spread the topping over the filling in the slow cooker and cook on high for 1 hour.
Ensure the topping covers the filling evenly for consistent cooking.
Serve the pot pie warm, garnished with additional cilantro if desired.
Let the pot pie rest for a few minutes before serving to allow the flavors to meld.
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